Originally in the 1994 cookbook
9 inch pie:
1 pie crust
1 can (1 pound) pumpkin (2 cups)
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1 2/3 cups evaporated milk
- Heat oven to 425 degrees F.
- Prepare pastry.
- Beat eggs slightly with rotary beater; beat in remaining ingredients.
- Pour into pastry-lined pie pan.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees F. Bake 45 minute longer or until done.
To prevent spills, place pie pan on open oven door or on oven rack when filling.